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Just realized trimming silver skin before grinding is ruining my burger blend
I run the meat counter at a shop in Boise and last Friday I ground 40 pounds of chuck for a burger order with the silver skin still on, thinking it would just grind up fine. The first batch came out stringy and wrapped around the auger twice, so I had to stop, break down the grinder, and hand trim the rest while three customers waited. I know everyone on here swears by trimming every bit of silver skin first, but honestly for burger I think a rough pass with a sharp knife gets you 90 percent there without losing all that fat and time. Am I wrong for thinking the texture thing is way overblown for ground beef?
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the_phoenix7d ago
Couldn't you just grind it twice and call it a day?
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